Italian meatballs with baked polenta

Ingredients

• 400 g Ground meat (beef and veal) (Mix 70 % beef, 30 % veal for extra tenderness)
• 1 petit Onion (Finely sliced)
• 2 gousses Garlic cloves (Finely chopped)
• 50 g Breadcrumbs (Panko or traditional breadcrumbs)
• 30 g Grated Parmesan (Divided, 15 g in the filling, 15 g for the polenta)
• 1 Egg (To bind the filling)
• 1 c. à café Italian spice blend (Dried oregano, basil, thyme, rosemary)
• 3 c. à soupe Olive oil (For frying and cooking the polenta)
• 400 g Tomato pulp (puree) (Canned or fresh)
• 2 c. à soupe Pesto rosso (sun‑dried tomato pesto) (Adds a sweet and umami note)
• 200 g Polenta (slow‑cooking cornmeal) (Coarse grain for better texture)
• 500 ml Whole milk (To make the polenta creamy)
• 2 c. à soupe Liquid cream (optional) (For extra richness)
• Salt & pepper (Adjust to taste)
• A few leaves Fresh basil (For final garnish)

Instructions

1. Prepare the aromatics

   Finely slice the onion and finely chop the two garlic cloves.

   Time: PT5M

2. Mix the filling

   In a bowl, combine the ground meat, egg, breadcrumbs, 15 g Parmesan, onion, garlic, Italian spice blend, salt and pepper. Mix by hand until a homogeneous paste forms.

   Time: PT5M

3. Form the meatballs

   Take portions of about 20 g (the size of a walnut) and roll between the palms to form smooth balls.

   Time: PT5M

4. Brown the meatballs

   Heat 2 c. à soupe olive oil in a skillet over medium‑high heat (≈180°C). Add the meatballs and brown on all sides, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. Prepare the tomato sauce

   In the same skillet, add the tomato pulp, pesto rosso, a drizzle of olive oil, salt and pepper. Stir and simmer for 5 minutes.

   Time: PT5M

6. Simmer the meatballs in the sauce

   Return the browned meatballs to the sauce, cover and cook over medium heat for 20 minutes, until fully cooked and tender.

   Time: PT20M

7. Color the polenta

   In a heavy‑bottomed saucepan, heat 1 c. à soupe olive oil over medium heat. Pour the polenta in a fine stream and stir continuously until it takes on a lightly golden color (≈5 minutes).

   Time: PT5M

   Temperature: medium heat

8. Cook the polenta

   Add the milk gradually while continuing to stir. Cook over medium heat for 10 minutes, until the polenta thickens. Season with salt, pepper and fold in the remaining 15 g Parmesan plus the cream (if using).

   Time: PT10M

   Temperature: medium heat

9. Plate the dish

   Spread the polenta in a baking dish, smoothing the surface. Arrange the meatballs and sauce on top, ensuring even coverage.

   Time: PT5M

10. Chill

    Cover the dish with plastic wrap and refrigerate for at least 12 hours (or overnight) before cutting into polenta fries and baking if desired.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground meat (beef and veal): Ground beef only, Ground turkey
• Instead of Onion: Shallot, Green onion
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Breadcrumbs: Crumbled dry biscuits, Ground rolled oats
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Egg: Egg yolk + 1 tbsp milk
• Instead of Italian spice blend: Herbes de Provence
• Instead of Olive oil: Sunflower oil
• Instead of Tomato pulp (puree): Crushed tomatoes
• Instead of Pesto rosso (sun‑dried tomato pesto): Green pesto, Tapenade
• Instead of Polenta (slow‑cooking cornmeal): Instant cornmeal (reduced cooking time)
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Liquid cream (optional): 0 % fat cottage cheese
• Instead of Fresh basil: Dried Italian herbs

Equipment Needed

• Heavy‑bottomed saucepan
• Frying pan
• Mixing bowl
• Wooden spoon
• Cutting board
• Chef's knife
• Baking dish (about 20 × 30 cm)
• Plastic wrap

Critical Steps — Do Not Skip

• Form uniformly sized meatballs (≈20 g)
• Brown the meatballs before cooking to create a protective crust
• Color the polenta before adding milk for a lightly toasted texture
• Chill the polenta to firm it before cutting

Chef Tips from the Video

• Mixing half beef, half veal yields more tender meatballs.
• A splash of dry white wine in the sauce adds depth.
• A sprinkle of lemon zest on the polenta before serving adds unexpected freshness.

Troubleshooting

Storage

Refrigerator: Store the covered dish 2 to 3 days.

Freezer: Pack individual portions in plastic wrap then a freezer bag, up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Meatballs and sauce can be prepared a day ahead and gently reheated.
• Polenta can be cooked the day before, refrigerated and cut into fries on the day of serving.